Sunflower Zucchini Pie

Disclaimer:  It's not really this yellow!

Ingredients:

• 1 tablespoon olive oil
• 1 medium zucchini (grated)
• 1 tablespoon dried Italian seasoning
• 1 clove (minced) garlic
• 5 large (beaten) eggs
• 1 1/2 cups cooked (brown or white) rice (I used brown)
• 2/3 cup shredded reduced fat cheddar cheese
• 2/3 cup grated parmesan cheese (divided 1/3 and 1/3)
• 1/2 cup lowfat milk (I used nonfat)
• 1/4 cup roasted, shelled sunflower seeds
• 1/4 teaspoon salt

Directions:

1.  Preheat the oven to 375.  Oil/coat a 9-inch pie plate and set aside.

2.  Heat the oil in a skillet over medium-high heat.  Add the grated zucchini, Italian seasoning, and garlic and cook until the zucchini is tender, about 5 minutes.

3.  Place the eggs, rice, cheddar cheese, 1/3 cup parmesan cheese, milk, sunflower seeds, salt and cooked zucchini in a large bowl and stir.

4.  Pour the mixture into the pie plate, top with the 1/3 cup parmesan cheese, and cook until brown (30-35 minutes).

I got this recipe from Meal Makeover Moms.  They have some awesome recipes that are easily modified.

How it tasted:  I thought it was pretty good, despite forgetting the sunflower seeds.  I thought it might sound good with broccoli added to it or salsa on top, but John said that might make it more like a quiche.  I would probably make this again, but maybe not put it into my regular rotation.  It would be good for breakfast, or as a healthy Treat Day food!